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April 15, 2019

Hi All!

Have all of your appetizers lined up yet for the Easter weekend? Or...not observing anything particular this weekend and still want a knockout nibbler recipe? Try this PESTO STUFFED MUSHROOMS recipe...the perfect flavor combination and make a great side dish too!

Enjoy!
Marzee
Email Marzee

STUFFED MUSHROOMS WITH PESTO

New GadgetsINGREDIENTS:
1 pound mushrooms, large (about 16)
1 cup chicken broth, degreased
1 Tbs. cornstarch
1 cup fresh basil leaves, packed
2 teaspoons olive oil
2 tablespoons onion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon fresh oregano, minced
salt and freshly ground pepper

DIRECTIONS:
Preheat oven to 350 degrees. Wipe mushrooms with damp cloth
or paper towel; remove stems from caps. Lightly coat shallow
baking dish with on-stick vegetable spray. Arrange mushroom
caps in prepared dish, hollow sides up. Finely chop stems;
set aside. Combine broth and arrowroot in processor and
blend. Add basil and puree until smooth. Set aside. Heat oil
in heavy small skillet over low heat. Add onion and garlic
and saute until onion is tender, about 5 minutes. Add basil
mixture, chopped mushroom stems and oregano and stir over
low heat until mixture boils and liquid reduces slightly,
about 5 minutes. Remove from heat; cool slightly. Season
with salt and pepper if desired. Spoon basil mixture into
mushroom caps. Bake until filling is hot and bubbling, 12
to 15 minutes.

Yield: 16 Appetizers
Category: Appetizers, Vegetables

You've never felt anything softer - Sherpa Throw Blankets



~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

Here's a little EGG TRIVIA for all of you Egg-cited about
Easter:

((( EGG TRIVIA - Did you know? )))

* A hen requires 24 to 26 hours to produce an egg. Thirty
minutes later, she starts all over again.

* The egg shell may have as many as 17,000 tiny pores over
its surface. Through them, the egg can absorb flavors and
odors. Storing them in their cartons helps keep them fresh.

* Eggs age more in one day at room temperature than in one
week in the refrigerator.

* White shelled eggs are produced by hens with white
feathers and ear lobes. Brown shelled eggs are produced by
hens with red feathers and red ear lobes.

* To tell if an egg is raw or hard-cooked, spin it! If the
egg spins easily, it is hard-cooked but if it wobbles, it
is raw.

* If an egg is accidentally dropped on the floor, sprinkle
it heavily with salt for easy clean up.

* During the spring (vernal) equinox (about March 21), it
is said that an egg will stand on its small end. Although
some people have reported success, it is not known whether
such results were due to the equinox or to the peculiarities
of that particular egg.

* Occasionally, a hen will produce double-yolked eggs
throughout her egg-laying career. It is rare, but not
unusual, for a young hen to produce an egg with no yolk
at all. (I wondered about this ;o))